Description
A hearty and flavorful pot roast braised in red wine and aromatics.
Ingredients
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.
- Return the beef roast to the pot. Add the beef broth, rosemary, thyme, and bay leaves. The liquid should come about halfway up the sides of the roast. Add more broth if needed.
- Bring the liquid to a simmer, then cover the pot tightly with a lid.
- Transfer the Dutch oven to the preheated oven and braise for 3-4 hours, or until the beef is fork-tender.
- Remove the roast from the pot and let it rest for 10-15 minutes before slicing.
- Strain the braising liquid, discarding the solids. Skim off any excess fat. You can thicken the sauce with a cornstarch slurry if desired.
- Slice the roast and serve with the red wine sauce.
Notes
- For a richer flavor, you can add a tablespoon of tomato paste with the vegetables.
- If you don’t have fresh herbs, you can use 1 teaspoon each of dried rosemary and thyme.
- Serve with mashed potatoes or crusty bread to soak up the sauce.
- Prep Time: 20 min
- Cook Time: 240 min
- Category: Dinner
- Method: Braising
- Cuisine: American